Caramel Sweet Milk Layer Cake
A delightful layer cake featuring rich flavors of dulce de leche and caramel buttercream, perfect for celebrations or a sweet indulgence.
Ingredients
For the Cake
- 1.5 cups 1 1/2 cups (190 g) flour
- 1 cup 1 cup (200 g) granulated sugar
- 0.5 cups 1/2 cup (115 g) butter (softened) Room temperature
- 3 large 3 large eggs
- 0.5 cups 1/2 cup (120 ml) milk
- 1.5 teaspoons 1 1/2 teaspoons baking powder
- 1 teaspoon 1 teaspoon vanilla extract
- 1 pinch A pinch of salt
For the Filling and Frosting
- 1.5 cups 1 1/2 cups (400 g) dulce de leche
- 0.5 cups 1/2 cup (120 ml) cream Warm, as needed
- 1 cup 1 cup (230 g) butter (softened) Room temperature
- 2 cups 2 cups (240 g) powdered sugar
- 0.5 cups 1/2 cup (150 g) dulce de leche Reserved from filling
- 2 tablespoons 2 tablespoons milk or cream Adjust for consistency
- 0.5 cups 1/2 cup (150 g) caramel sauce For drizzling
- 1-2 tablespoons 1–2 tablespoons warm cream As needed for caramel
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two round cake pans (8–9 inches) before lining them with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar together for about 3-4 minutes until fluffy.
- Add the eggs one by one, mixing well after each addition, then pour in the vanilla extract.
- In another bowl, combine the flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until you achieve a silky smooth batter.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, checking with a toothpick for doneness.
- Once baked, let the cakes cool completely on a wire rack.
Filling & Assembling
- For the filling, mix the dulce de leche and warm cream until smooth and set aside.
- To make the caramel buttercream, beat the softened butter in a bowl for 3-5 minutes, then add the powdered sugar and reserved dulce de leche, adjusting the consistency with a little milk or cream if necessary.
- To assemble, place one cake layer on a serving plate, spread the dulce de leche filling on top, then add the second layer. Cover the whole cake with caramel buttercream.
Finishing Touches
- For a professional finish, refrigerate the cake for a little while.
- If desired, warm the caramel sauce until it's pourable. Drizzle it over the top and pipe some rosettes of buttercream for decoration.
Notes
Ensure that your butter is at room temperature for best texture. Don’t rush the cooling process; letting the cakes cool completely is crucial to prevent crumbling.